One of the simplest ways to use preserved lemons that you’ve made (or bought) is on toast.
On Sunday, I once again made sourdough bread, with spelt flour and various grains, and when it came out of the oven smelling all nutty and earthy, we couldn’t resist and cut some slices while it was still singing its tune. If you bake your own bread, you know the song I’m talking about. It’s that tempting song of the bread crust sizzling and crackling, much like a log burning in the fireplace, when it has just come out of the oven.
There’s nothing more satisfying than those first few slices of homemade bread paired with all your favorite toppings and accompaniments.
This time, it was my creamy homemade cashew butter, a few slices of fresh, crunchy cucumber, my vibrant, quick preserved lemon, a hint of sea salt, a pinch of piment d’espelette and a light drizzle of extra virgin olive oil —always Greek in my home.
Homemade cashew butter, cucumber and quick preserved lemon bruschetta
Piment d’ espelette is a kind of red chilli pepper originating from Espelette in the Basque Country. It is highly aromatic with an intense flavor yet a subtle heat. If you can’t find it, substitute with paprika.
Sourdough (or country) bread, thickly sliced and toasted
Homemade cashew butter
Fresh cucumber with skin on, sliced
Homemade quick preserved lemons, only the rind, cut in small pieces
Piment d’ espelette
Extra virgin olive oil (I always use Greek)
Slather some cashew butter on top of the toasted bread slices, top with a few cucumber slices and a few pieces of preserved lemon rind. Sprinkle with a little sea salt and piment d’ espelette and drizzle with some extra virgin olive oil.